Posts by Mike Bolton
Wild In The Kitchen: Wild Turkey Stew Comfort Food
It can be downright chilly at the start of the turkey season, and that’s when most turkeys are taken. Why then not whip up a turkey stew that the whole family will enjoy on a chilly evening? 1/2 wild turkey, shredded 4 red potatoes, quartered 1/4 stick butter 1 large onion, diced 4 tbsp. garlic…
Read MoreSimple Roasted Rabbit Quarters
Being the camp chef, I was once asked to cook a few rabbits we took one afternoon. This is what I threw together from stuff at the camphouse. It turned into an all-time camphouse favorite. 1 3-lb. rabbit 2 teaspoons salt 1 tablespoon black pepper 1/4 cup bacon grease 4 tablespoons sugar 1 white onion,…
Read MoreWild In The Kitchen: Country Fried Venison Steaks
Country-Fried Venison Steaks You’ve got to try this recipe from Beth Strickland, who prepared this dish as part of the Middle Bay Boat Team during a AWF Gulf Coast wild game cook-off. 2 lbs. cubed venison steaks Whole milk 2 cups all-purpose flour Seasoning salt Black pepper to taste 1/4 cup bacon grease 2 cups…
Read MoreEasy Cajun Grilled Shrimp
1 lb. large fresh shrimp 1 tsp. Tony Chachere’s Creole seasoning 1 7-oz. can corn kernels 1/4 cup dry parsley 1/4 cup dry basil 1/4 cup dry white wine 3 ozs. Andouille sausage 1 medium zucchini 1 large red bell pepper 2 tbsp. olive oil Slice the Andouille sausage and zucchini into thin slices. Core…
Read MoreWild In The Kitchen: Venison Cabbage Roll Soup
Like me, you’ve probably done venison chili to death. Chili is probably the best use for ground venison. With the cooler weather now upon us, I decided to experiment a bit the other day. I substituted ground venison for ground beef in a friend’s recipe, and it was wonderful! Give this simple recipe a try.…
Read MoreWild In The Kitchen: Grilled Orange Glazed Dove
I agree that dove breasts wrapped in bacon and grilled are pretty danged good. Here’s a different approach using whole doves that I think you will like. 15 whole doves 2 tablespoons peanut oil 4 large oranges, juiced Zest of 1 orange 1 tbsp. rosemary, chopped 2 tbsp. honey Salt Black pepper Pluck the doves,…
Read MoreWild In The Kitchen: Mourning Dove German Schnitzel
Everyone has tried bacon-wrapped dove breasts on the grill, and they are delicious. But that’s not the only way to cook mouth-watering dove. Here is a way to expand your chef skills. I promise you’ll love it! 15 dove breasts 4 cups water 1/4 cup salt 1/4 cup brown sugar 1 1/2 cups all-purpose flour…
Read MoreWild In The Kitchen: Cajun Blackened Catfish Fillets
I caught six small catfish recently and realized after cleaning them I had no peanut oil. It was late, so I decided to blacken them with Cajun spices instead of frying them. They were incredible. But trust me, don’t try this inside the house! Catfish fillets, skinned 1 teaspoon black pepper 1 teaspoon garlic powder…
Read MoreWild In The Kitchen: BBQ Wild Turkey On The Grill
I am a big fan of the smoked turkey at Jim ‘N Nick’s BBQ. Most turkey is too dry for me. I experimented with this recipe trying to come up with something close to Jim ‘N Nick’s. It is pretty danged good. 1 whole wild turkey 1 cup of favorite BBQ sauce 1/2 cup of…
Read MoreWild In The Kitchen: Simple Striped Bass On The Grill
This is a simple recipe for grilling striped or hybrid bass. 1 whole striped bass I purple onion finely chopped 1 lime 1 thinly diced tomato 1 lemon 1/2 stick of butter Do not remove scales. It is not necessary. Remove the head behind the gills. Split the belly all the way through to the…
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